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Title: Beet Relish
Categories: Relish
Yield: 2 Servings

2cCoarsley shredded cooked
  Beets
2tbChopped red onion
2tbRed wine vinegar
1tsSugar
2tbDijon mustard
3tbVegetable oil
  Salt and pepper to taste

Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups.

NOTE: Relish keeps well stored in the refrigertor for up to 1 week.

SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93 POSTED BY: Jim Bodle 2/93

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